In the experiment of making salted eggs, a cleaned egg is immersed in a solution a lot of NaCl salt. NaCl in solution diffuses into the egg through the eggshell, then towards the egg whites and yolks. Eggs can be considered perfectly spherical in shape with the radius in R and the thickness of the eggshell is T. The concentration of NaCl in the soaking solution is CaCO and its value can be considered constant during the immersion process. Before being included in soaking solution, there is no NaCl in egg whites and egg yolks. Diffusion through eggshell can be ignored because it occurs very quickly. If the diffusivity coefficient of NaCl in egg white and egg yolk can be considered equal (DNaci), a. Use the component continuity equation table, so that the equation that is describe the profile of NaCl concentration in eggs (in the form of a differential equation along with the boundary conditions). b. Convert the equation obtained in point a into an equation of the form dimensionless quantities (including boundary conditions).
In the experiment of making salted eggs, a cleaned egg is immersed in a solution a lot of NaCl salt. NaCl in solution diffuses into the egg through the eggshell, then towards the egg whites and yolks. Eggs can be considered perfectly spherical in shape with the radius in R and the thickness of the eggshell is T. The concentration of NaCl in the soaking solution is CaCO and its value can be considered constant during the immersion process. Before being included in soaking solution, there is no NaCl in egg whites and egg yolks. Diffusion through eggshell can be ignored because it occurs very quickly. If the diffusivity coefficient of NaCl in egg white and egg yolk can be considered equal (DNaci), a. Use the component continuity equation table, so that the equation that is describe the profile of NaCl concentration in eggs (in the form of a differential equation along with the boundary conditions). b. Convert the equation obtained in point a into an equation of the form dimensionless quantities (including boundary conditions).
Introductory Chemistry: An Active Learning Approach
6th Edition
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Mark S. Cracolice, Ed Peters
Chapter16: Solutions
Section: Chapter Questions
Problem 16.3TC
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Transcribed Image Text:In the experiment of making salted eggs, a cleaned egg is immersed in a solution a lot of Nacl salt.
Nacl in solution diffuses into the egg through the eggshelI, then towards the egg whites and yolks.
Eggs can be considered perfectly spherical in shape with the radius in R and the thickness of the
eggshell is T. The concentration of NaCl in the soaking solution is Caci,o and its value can be
considered constant during the immersion process. Before being included in soaking solution, there
is no Nacl in egg whites and egg yolks. Diffusion through eggshell can be ignored because it occurs
very quickly. If the diffusivity coefficient of Nacl in egg white and egg yolk can be considered equal
(DNaci),
a. Use the component continuity equation table, so that the equation that is describe the profile of
Nacl concentration in eggs (in the form of a differential equation along with the boundary
conditions).
b. Convert the equation obtained in point a into an equation of the form dimensionless quantities
(including boundary conditions).
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